Citrus-Apricot Cranberry Sauce
- 1 lemon
- 1/2 c. chopped dried apricots
- 1/2 c. orange juice
- 1/2 c. sugar
- 1/2 c. water
- 2 whole star anise
- Pepper
- 1 bag cranberries (3 cups)
- With vegetable peeler, remove all peel from lemon in strips and squeeze 2 tablespoons juice.
- In 2- to 3-quart saucepan, stir together apricots, orange juice, sugar, water, star anise, lemon juice, and 1/8 teaspoon freshly ground black pepper.
- Heat to boiling on medium-high, stirring occasionally.
- To saucepan, add cranberries and lemon peel.
- Return to boiling.
- Reduce heat to medium; simmer 3 to 4 minutes or until half of cranberries pop and mixture thickens.
- Let cranberry sauce cool before serving, or cover and refrigerate up to 4 days.
- Discard star anise and lemon peel before serving, if you like.Nutritional information is based on a 1/4-cup serving.
lemon, apricots, orange juice, sugar, water, star anise, pepper, cranberries
Taken from www.delish.com/recipefinder/citrus-apricot-cranberry-sauce-recipe-ghk1110 (may not work)